1.

Get all the ingredients ready and start the first step! Add 30g sugar to the egg yolk, and mix well until it is thick and light in color.

2.

Peanut oil is added to the egg yolk paste in three times, and each time it is added, it is fully stirred and then added again.

3.

Add the milk and stir well.

4.

Sieve the low-gluten flour into the egg yolk paste, be sure to sieve it, and stir it evenly from bottom to top with a rubber scraper. Never draw a circle!

5.

Next, send the egg white. Dip two drops of white vinegar into the egg white with chopsticks, then add a little salt at the tip of the spoon (pictured) and 20g sugar, and send it to fine lines.

6.

Add 20g of fine sugar, and beat the egg whites until the eggbeater is lifted, and the erected small corners will hang down ~

7.

Add 20g of fine sugar, and beat the egg whites until the sharp corners of the eggbeater are lifted, chopsticks are put in, and the inverted container is not dropped. Now preheat the oven 150℃ for 5 to 10 minutes.

8.

Add the egg whites into the egg yolk batter in three times, stirring from the bottom up after each addition, and do not draw circles. Add the egg whites again after stirring evenly.

9.

Pour the stirred batter into an 8-inch mold, raise the mold by 20cm, and shake the table hard several times to shake out big bubbles.

10.

18 oven, put the 8-inch mold on the baking tray, put it on the second floor of the oven, and bake it up and down. 135℃ for 60 minutes.